Recipes and Cooking Skirt Steak Tacos with Guacamole and Lime Crema Be the first to rate & review! Topped with tangy lime crema and herbacious guacamole, these grilled steak tacos are a refreshing and flavorful swap for standard ground beef tacos. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 55 mins Marinate Time: 2 hrs Grill Time: 4 mins Stand Time: 10 mins Total Time: 55 mins Servings: 8 Yield: 16 tacos Jump to Nutrition Facts Ingredients ½ cup chopped onion (1 medium) ⅓ cup freshly squeezed lime juice 2 tablespoon ground cumin 6 cloves garlic, minced 2 teaspoon ground chipotle chile pepper ½ teaspoon salt 3 ½ pound beef skirt steak 1 recipe Guacamole 1 recipe Lime Crema 16 8-inch flour tortillas, warmed 1 head napa cabbage, shredded 1 ½ cup chopped, seeded tomato (2 large) ½ of a large red onion, quartered then slivered 1 cup cilantro leaves Guacamole 4 ripe avocados, halved pitted and mashed 1 cup chopped roma tomatoes (3 medium) 1 cup coarsely chopped fresh cilantro ⅓ cup finely chopped red onion (1 small) ¼ cup lime juice 1 teaspoon salt Lime Crema 1 8 ounce carton dairy sour cream 1 teaspoon finely shredded lime zest 3 tablespoon lime juice Directions In a food processor or blender combine onion, lime juice, cumin, garlic, ground chipotle pepper, and salt. Cover and process or blend to form a thick paste. Spread paste over both sides of skirt steak; rub in with your fingers. Place skirt steak in a large resealable plastic bag set in a shallow dish; seal bag. Marinate in the refrigerator for 2 to 24 hours. Prepare Guacamole and Lime Crema. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals about 4 minutes or until steak is lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as directed.) Remove steak from grill. Cover with foil; let stand for 10 minutes. Coarsely chop steak. Serve in warm tortillas topped with cabbage, tomatoes, onion, cilantro, Guacamole, and Lime Crema. Guacamole In a medium bowl combine avocados, tomatoes, cilantro, onion, lime juice, and salt. Serve immediately or cover and chill for up to 4 hours. Lime Crema In a small bowl stir together sour cream, lime zest, and lime juice. Serve immediately or cover and chill for up to 4 hours. Rate it Print Nutrition Facts (per serving) 752 Calories 40g Fat 51g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 752 % Daily Value * Total Fat 40g 51% Saturated Fat 13g 65% Cholesterol 110mg 37% Sodium 1027mg 45% Total Carbohydrate 51g 19% Total Sugars 5g Protein 49g Vitamin C 47.8mg 239% Calcium 212mg 16% Iron 8.6mg 48% Potassium 1653mg 35% Folate, total 193.5mcg Vitamin B-12 0.1mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.